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Fermented Vegetable Master: Half-Gallon

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Product Review (submitted on April 5, 2014):

I am new to fermenting foods, but am preparing for summer vegetables. We have three large crocks, 2.6, 3, 3.6 gallons, plus for fast small quantities, a half, and a one gallon jugs. The half gallon was used recently and the celery, jicama, and cauliflower turned out far more delicious than anticipated. It was close to the large pots in taste. I use half and one gallon jugs to store in one fridge used for that purpose. I shall try freezing a quart to test the quality of frozen fermented veggies unless advised against it for a valid reason. Thanks for a great idea.